Method:Heat a pan on a medium heat and add the oil. Tip in the onions and garlic and fry for 7-9 minutes until lightly browned. Add the chilli and continue cooking for 3 minutes more.
Mix in the ginger and put in the turmeric, ground cumin, ground coriander, curry powder and salt, if using.

Let the mixture cook for 2 minutes. Then tip in the tomatoes and cook for 2 minutes more. Add 200ml water and mix.

Carefully put in the eggs and cook for a further 3 minutes. Garnish with the coriander leaves and serve hot with chapatis.